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Almond-Streusel Peach Pie by www.country-cooking.com
2 c Flour
3/4 ts Salt
10 tb Butter; chilled
2 tb Shortening; chilled
1 c Brown sugar
3/4 ts Nutmeg
1/2 c Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tb Cornstarch
1/4 ts Almond extract
2 tb Dry bread crumbs
Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the
shortening until mixture resembles coarse meal with a few Sprinkle in 3 to
4 tb ice water, a tablespoon at a time, until dough just c salt, and 1/4
ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. S of lemon zest
from the lemon and squeeze 1 tb. of juice. Peel peaches and s Sprinkle
bread crumbs over bottom of pie shell and fill with peach mixture. Continue
baking until top is browned and fruit juices are bubbling, 50 to 5
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